Japanese Cheesecake

Japanese cheesecake is probably one of my favourite desserts when wanting something light and sweet, with a mild cheese flavour and the most cloudy-like sensation when eating.

The recipe is actually very simple and fast, all you need are several bowls and many egg whites! This is a perfect recipe to do if you have egg whites in the freezer. Just take them out, thaw them overnight and then weigh them. 1 egg white weighs about 40 g so from there, you will know about how many you have.

Of course, this recipe can easily be doubled or divided, depending on what you have at home. The measurements here are for 1 large cheesecake or 2 small ones. To note is that once cool, the cheesecake will sink to about half of what it was.

As you can see in the pictures, one of the two cheesecakes I made cracked.

To make sure there won't be a crack when lining the souffle bowl with baking parchment, don't go over the sides of the bowl and do not over-fill the bowl with the batter.

Ingredients:

• 8 egg whites

• 1/2 teaspoon of cream of tartar

• 4 egg yolks

• 100 g caster sugar

• 30g flour

• 30 g cornstarch

• 1 teaspoon of salt

• 1 teaspoon of vanilla extract

• 70 g butter

• 70 g cream cheese

• 80 ml of milk

Recipe

1. Preheat the oven to 140°C and butter + line a large souffle dish with high sides.

2. Place the milk, butter and cream cheese in a saucepan and heat until the butter is melted and the mixture is smooth.

3. Whisk the egg whites until pale in colour and pour on the cream cheese mixture. Mix until combined.

4. Wisk the egg whites with the salt, adding bit by bit the sugar until stiff peaks form.

5. Fold the egg whites into the other mixture and pour into the round souffle dish and bake in a water bath for 1 hour and 20-30 minutes.

6. Unmold and serve immediately with a dusting of icing sugar.

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Bye Xxx